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Ingredients
Method
- 1 small baguette, cut into 2cm pieces
- 3.5 tbsp olive oil
- 2 crushed garlic cloves
- 250g cherry tomatoes, halved
- 1 sliced red onion
- 400g tin of chickpeas, drained
- 2 lemons, zest and juice
- 250g bacon, cut into 5mm pieces
- 150g shredded lettuce
- 10g chopped basil
- Preheat the oven to 200C. Add the bread to a roasting tin and whisk together 1.5 tbsp of oil with the garlic and some black pepper, then pour over the bread and toss to coat. Bake for 15 mins or until golden, then set aside.
- Meanwhile, toss the tomatoes, chickpeas, onion, lemon juice and zest and the remaining oil in a mixing bowl. Season well, then set aside. Fry the bacon in a pan for 8 mins or until golden and crisp, then add to the bowl along with the lettuce, bread and basil. Mix everything together and serve on a platter to share.
25 mins
4 serving
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